Six new antiallergic and antimicrobial principles, thunberginols A, B, C, D, E, and F, were isolated from Hydrangeae Dulcis Folium, the fermented and dried leaves of Hydrangea macrophylla SERINGE var. thunbergii MAKINO. The chemical structures of thunberginols A, B, and F have been determined on the basis of chemical and ...

This article describes the terms used for the various syndromes and diseases associated with reactions to foods; it outlines the principal types of food intolerance encountered in children, with particular emphasis on those caused by immune-mediated reactions of immediate hypersensitivity. Terms defined include food intolerance or food sensitivity; food allergy ...

Adverse reactions (sensitivity) to foods are categorized as either allergic (immunologic) or intolerance (nonimmunologic). Some medical conditions caused by intolerance reactions have immunologic features, but these have not adequately explained the basis of these conditions. Idiosyncratic, toxic, and anaphylactoid reactions may resemble allergic reactions clinically even though they are not ...

The main reason for the reactivity of sulphites in food is the nucleophilicity of the sulphite ion. The factors which determine the activity of this nucleophile are summarized and critically evaluated for concentrated systems, e.g. dehydrated foods. The distinction between free and bound sulphite is explained, and reversible binding of ...

The dynamics of the spontaneous orienting-motoric activity and the character of the formation and of the extinction of conditioned reflex reactions during food and painful reinforcement in rats following exposure to a constant electrical field (CEF) with an intensity of from 30 to 160 kV/m were studied. It was established ...

BACKGROUND AND METHODS: Reports of fatal or near-fatal anaphylactic reactions to foods in children and adolescents are rare. We identified six children and adolescents who died of anaphylactic reactions to foods and seven others who nearly died and required intubation. All the cases but one occurred in one of three ...

Buckwheat (Fagopyrum schulentum) is not taxonomically related to wheat and other cereal grains. Buckwheat flour is used as a wheat substitute in breads, biscuits, pancakes, and crepes. Occupational exposure to buckwheat flour has been associated with rhinitis, conjunctivitis, contact urticaria, and occupational asthma. We present a patient who developed urticaria ...

Certain substances in the sample may increase or decrease the reaction between the enzyme and substrate in ELISA assays. During a survey of T-2 trichothecene in food and animal feed 75% of milled grain samples gave a higher O.D. value in competitive T-2 toxin ELISA than the negative control. In ...

Toluene diisocyanate (TDI)-induced asthma is a frequent occupational airway disease. To determine whether a calibrated dosage of oral slow-release theophylline inhibits asthmatic reactions and the associated increase of airway responsiveness to methacholine induced by TDI, we examined six asthmatic subjects who developed a late or a dual asthmatic reaction after ...

The role of brain-specific nonhistone Np-3.5 proteins of chromatin in the processes of the reproduction of a developed defense habit in response to food was studied in preliminarily trained edible snails. It was found that gamma globulins to Np-3.5 over the course of tens of minutes suppress behavioral and neuronal ...

Assessement of effects of cadium chloride exposure on the anaphylaxis reaction to food was done on six week old Swiss and BALB/c female mice. The animals were exposed to cadium as cadium chloride for either three days or six weeks. Intra-peritonal dose of cadium chloride was injected once a day, ...

Sulfiting agents are commonly used in parenteral emergency drugs, including epinephrine, dexamethasone, dobutamine, dopamine, norepinephrine, phenylephrine, procainamide, and physostigmine. Published anaphylactic or asthmatic reactions have been associated with sulfited local anesthetics, gentamicin, metoclopramide, doxycycline, and vitamin B complex. The reactions differ from those caused by foods, in that they have ...

In the present work we undertook to ascertain whether butylated hydroxytoluene (BHT), which is used in food as an antioxidant, is capable of either inhibiting human lymphocyte stimulation or acting synergistically with cortisol and prednisolone to the same end. BHT cytotoxicity was observed at concentrations higher than 100 micrograms/ml. In ...

The physical state of food components affects their properties during processing, storage, and consumption. Removal of water by evaporation or by freezing often results in formation of an amorphous state (Parks et al., 1928; Troy and Sharp, 1930; Kauzmann, 1948; Bushill et al., 1965; White and Cakebread, 1966; Slade and ...

Anaphylaxis is the most dramatic of hypersensitivity reactions with a two-fold relationship with asthma, in the immediate and late phases and drugs and immunotherapy may be triggers. There are many causes of anaphylaxis, with IgE-mediated reactions, especially those to some foods very common. Drug reactions are next most common, especially ...

A questionnaire in 1965 indicated that immunotherapy (IT) was accepted for pollen and house-dust induced allergy. There was less agreement over its use for food and drug induced allergy, as well as acute reactions to bacteria. In spite of this there is renewed controversy at the present time. A special ...

A comparative animal experiment study on rabbits was performed to test a synthetic dura (expanded polytetrafluorethylene = ePTFE = Gore-Tex Surgical Membrane). For the purpose of comparison with the ePTFE implanted in the left hemisphere, lyophilized natural dura (Lyodura) was used and removed from the subjects after two, eight and ...

The effects of a single dose of ivermectin (122-200 micrograms/kg) on Onchocerca volvulus microfilariae (mf) in skin and lymph nodes were studied histologically in a qualitative and quantitative manner over seven days after treatment. Ivermectin caused mf to move from the subepidermal layer into the deeper layers of the dermis, ...

Amino-carbonyl interactions of food constituents encompass those changes commonly termed browning reactions. Such reactions are responsible for deleterious post-harvest changes during processing and storage and may adversely affect the appearance, organoleptic properties, nutritional quality, and safety of a wide spectrum of foods. A growing area of concern is nutritional carcinogenesis, ...

Biological membranes are rarely considered by food scientists when the deteriorative reactions that take place during the processing or storage of food tissues are studied. Yet, membranes and their deterioration play a major but underestimated role in food losses, and recent biochemical information indicates that at least some of these ...

The most common reason for consumer rejection of a food product is an unacceptable flavor. Food flavor may become unacceptable due to many reasons. For example, the food may become contaminated by airborne-, waterborne-, or packaging-related chemicals. Alternatively, food components may undergo degradation due to oxidation, nonenzymatic browning, enzymatic reactions, ...

For 16 years the double-blind, placebo-controlled food challenge (DBPCFC) has been used at the National Jewish Center for Immunology and Respiratory Medicine to determine whether adverse reactions to foods do occur in children. The objective of these studies was to explore these reproducible adverse reactions and to characterize them. Although ...

Intermediate foods are a heterogeneous group of foods which are stabilized by lowering their water activity to a level insufficient to support bacterial growth, typically about 0.85. However, moulds and yeasts are able to grow at these water activities and it is usual to add an antimycotic such as sorbate ...

Methods have been devised to examine the spectral properties and state of reduction of the pterin ring of molybdopterin (MPT) in milk xanthine oxidase and the Mo-containing domain of rat liver sulfite oxidase. The absorption spectrum of the native pterin was visualized by difference spectroscopy of each protein, denatured anaerobically ...

Kinetic study of the reaction between tocopheroxyl (vitamin E radical) and ubiquinol-10 (reduced ubiquinone, n = 10) has been performed. The rates of reaction of ubiquinol with alpha-tocopheroxyl 1 and seven kinds of alkyl substituted tocopheroxyl radicals 2-8 in solution have been determined spectrophotometrically, using a stopped-flow technique. The result ...

A 13 year old boy suffered two separate episodes of severe anaphylaxis after consuming sandwiches and a piece of bread. Prick skin testings with available food allergens only revealed a positive reaction to a 1:10 w/v of wheat flour extract. A diagnosis of wheat-induced anaphylaxis was made and a double ...

Allergic reactions to penicillin are usually short-lived and reversible, but they can be fatal. What causes these reactions? Can they be avoided? How is the risk of penicillin allergy evaluated? Drs Erffmeyer and Blaiss describe the full spectrum of allergic, immune, and nonimmune reactions to penicillin and discuss how to ...

Industrial injuries are often open wounds contaminated with grease. Commercial compounds used for removing grease from intact skin are composed of petroleum distillates. These products are occasionally used to remove grease from open wounds. Using an animal model, this study examines the use of commercial compounds in open wounds in ...

The reaction of desferrioxamine with superoxide has been studied using the pulse radiolysis technique. The decay of O2- was not accelerated in the presence of up to 4 x 10(-4) M desferrioxamine at physiological pH. The rate constant was found to be lower than 2 x 10(4) M-1s-1. In acid ...

This review discusses experimental and clinical evidence for the existence of immunologically mediated damage to the intestinal mucosa. The discussion of mechanisms of gastrointestinal immunoregulation and lymphocyte recirculation via recently described homing receptors is preceded by a summary of the basic structures of the gut-associated lymphoid tissues (GALT). The relevance ...

Susceptibility to environmental incitants such as air, food and water components is becoming an increasingly recognized health problem. These sensitivities and reactions can induce a spectrum of symptoms affecting smooth muscle, mucous membranes and collagen in the respiratory, gastrointestinal, genitourinary and vascular systems. These reactions may be mistaken for hypochondriasis, ...

Products originated from Chlordiazepoxide (I) hydrochloride/sodium nitrite interaction were analyzed by HPLC. The studied reactions were carried out in diluted hydrochloric acid solutions at pH values ranging between 0.5-5.0. Depending on the reaction pH values and molar ratios it was possible to find and assess variable amounts of the N-nitrosochlordiazepoxide ...

Peanuts are a common cause of food allergy, but they have infrequently been documented as causing fatal anaphylactic reactions. We review five previously reported fatalities caused by peanut allergy, along with data on IgE binding proteins in extracts of a commercial product containing peanuts that have been deflavored and reflavored ...

We reviewed seven documented deaths to peanuts and two near deaths. We excluded hearsay undocumented deaths to peanuts. Peanut allergy is one of the most common food allergies and probably the most common cause of death by food anaphylaxis in the United States. About one-third of peanut-sensitive patients have severe ...

An increased gastroenteric mucosal permeability is generally considered a pathophysiological mechanism in the urticaria-angioedema syndrome caused by adverse reactions to foods. Since pirenzepine, an antimuscarinic receptor drug, exerts a cytoprotective activity on digestive mucosa, the authors evaluated the clinical efficacy of pirenzepine and terfenadine (antihistamine), alone or associated, in the ...

Reports of hypertensive reactions from monoamine oxidase inhibitors (MAOI) began to proliferate in the early 1960s. Asatoor did extensive research and found that the combination of an MAOI and a food containing tyramine resulted in the hypertensive interaction ("the cheese reaction"). Because of the risk of intracerebral hemorrhage and death, ...

Agglutination of Escherichia coli (ECA) by normal bovine serum was shown to be prevented by heating serum to 56 degrees C for 30 min, but restored by normal horse, swine, rabbit or guinea pig sera. Further investigation of the ECA reaction using techniques to distinguish between conglutination and immunoconglutination indicated ...

Anaphylaxis and other acute allergic reactions following the ingestion of pine--or pinon--nuts are documented and reviewed in perspective. Systemic allergic reactions to other relatively uncommon or "exotic" foods are also considered. Although hypersensitivity to more than one type of "nuts" is reported by some individuals, no significant cross-reactivity between any ...

The SET-RPLA is a commercially available kit for the detection of staphyloccal enterotoxins in foods. Previous reports have shown that non-specific reactions occur on use of the kit with cheeses and thereby restrict its use. In this study a variety of dairy products were tested and non-specific reactions were found ...

The nonenzymatic browning (NEB) reaction in food systems has been studied extensively since its first discovery in 1912. The reaction contributes both to positive and negative effects on food quality and safety. Of interest to the food industry is the control of the browning reaction. Classic control methods include elimination ...

The main reactions of protein components during food processing and storage were presented and discussed. Since most data are available from the reactions of lysine with other food components these results are mainly demonstrated. Using furosine as indicator the formation and presence of the early Maillard products fructoselysine, lactuloselysine or ...

The literature dealing with the relationship between food sensitivities and psychological disturbance is reviewed. Numerous theorists and researchers believe the problems of persons presenting with adverse reactions to foods are psychological when immunological techniques fail to confirm an allergic basis. However, there is mounting evidence that adverse reactions to foods ...

Aspartame is a food additive marketed under the brand name Nutrasweet. Aspartame is a white, odorless, crystalline powder and consists of two amino acids, L-aspartic acid and L-phenylalanine. It is 180 times as sweet as sugar. The Food and Drug Administration (FDA) first allowed its use in dry foods in ...

Technological advances in food science have resulted in the development of numerous food additives, most of which require premarket approval by the Food and Drug Administration (FDA). Concomitant with the benefits of these additives, such as extending the shelf life of certain food commodities, is the potential for various risks. ...

Dietary considerations play an important role in the diagnosis, treatment and management of immunologic and nonimmunologic reactions to foods. Food diaries and trial elimination diets may prove helpful in identifying the responsible foods. Elimination diets must be monitored carefully for nutritional adequacy and should be used no longer than absolutely ...

Fatal food-induced anaphylaxis is rarely reported. In 16 months, we identified seven such cases involving five males and two females, aged 11 to 43 years. All victims were atopic with multiple prior anaphylactic episodes after ingestion of the incriminated food (peanut, four; pecan, one; crab, one; fish, one). In six ...

Bromelains consist of a group of proteolytic enzymes of Bromeliaceae. They are commonly used in pharmaceutical industries, food production and in diagnostic laboratories. Bromelains are known to cause IgE-mediated reactions of both the immediate type and the 'late phase reaction of immediate type reaction' with predominantly respiratory symptoms. We report ...